Strawberry Shortcake
Strawberry Shortcake is the iconic American summer dessert with ripe strawberries, whipped cream, and a delicate, crumbly shortcake.
Servings: 6 servings
Video
Ingredients
- 3 cups ripe strawberries, sliced
- 1 Tbsp sugar
- 2 Tbsp fresh lemon juice, (1/2 lemon)
shortcakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar, plus more for sprinkling
- ½ tsp. salt
- 2/3 cup buttermilk, very cold
- 1 large egg
- 1/2 cup butter, melted and cooled
whipped cream
- 1 cup cold cream
- 2 Tbsp confectioner's sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss the sliced berries with sugar and lemon and set aside for about 30 minutes to allow the juices to start flowing.
- In a large bowl whisk the flour, baking powder, sugar and salt to combine.
- In a small bowl, whisk the buttermilk, egg, and melted butter together. Pour the wet ingredients into the flour and mix until just blended---don't over work it. I like to use two dinner forks.
- Drop 1/3 cup sized mounds of dough onto a parchment lined baking sheet. Space them 2" apart. I like to use a medium ice cream scoop to scoop out my dough ~ it creates a nice mound shape that works well when it comes to splitting the baked shortcakes later. This recipe will make 6 shortcakes.
- Sprinkle a little sugar over the tops of the shortcakes and bake for about 12-15 minutes. They should be light golden, and you don't want to over bake them. Cool on a rack. 15 minutes works well for me, but your oven may vary.
- Whip the cold cream with the sugar and vanilla until soft peaks form.
- To serve the shortcakes, split a shortcake in half and top with berries and a good dollop of whipped cream. Don't forget to spoon a little of the strawberry juice over the shortcake, too! Add the top half of the shortcake and garnish with more whipped cream and strawberries.
Notes
For light and tender biscuits make sure your wet ingredients are cold. I like to put my buttermilk in the freezer while I prep my ingredients.
Nutrition
Serving: 1 · Calories: 511 kcal · Carbohydrates: 50 g · Protein: 8 g · Fat: 32 g · Saturated Fat: 20 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 119 mg · Sodium: 334 mg · Potassium: 385 mg · Fiber: 3 g · Sugar: 15 g · Vitamin A: 1154 IU · Vitamin C: 45 mg · Calcium: 142 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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